Pizokel So on Saturday we had my fiancé’s birthday party: it was an absolutely fun and delightful evening. Continue reading

Thanks to the help of my friends I managed not having to run around the whole day… I actually even had time to have a twenty-minute siesta 😉 For the event I knew my fiancé really wanted “pizzocheri” because he loves this dish. This pasta recipe is attributed to the Valtellina in Italy, which is a direct neighbour to the Swiss Canton of Grisons. Grisons also has another recipe which phonetically sounds like the pasta dish and these are the Pizokel, which actually look more like spaetzle that the more usual pasta. For Saturday’s dinner I made a combination and an adaptation of the two. What I really love about this recipe is the combination of the taste between the buckwheat flour of the Pizokel and the cheese…

Recipe adapted from:

stephanedecotterd.com (in French)

accademiadelpizzocchero.it (in Italian)





Recipe for 4

Prep time: 15 min (+ rest time)

Cook time: 25 min



160 g flour

250 g buckwheat flour

2 eggs

1 dl milk

2 tsp. salt


2-2.5 dl water

50 g butter

250 g cheese (a cheese that is fruity and flavourful)

100 g grated Sbrinz or Parmesan

200 g savoy cabbage

230 g potatoes

1 garlic clove

1 tbsp. rapeseed oil



For the Pizokel mix in a bowl the two flours, salt and nutmeg. Make a well in the centre, add the eggs and start working the batter while adding the milk little by little. The batter should be semi-liquid and should be sticky; to do this, add the water until it has reached such a consistence. Let the batter rest for at least an hour in the fridge.

Meanwhile, cut the cheese in small pieces, pass the garlic clove through a garlic crusher (and set them aside). Dice the potatoes and cut the savoy cabbage leaves into pieces. Bring salted water to a boil and add the potatoes, when they are almost cooked add the savoy cabbage for 2-3 minutes, remove from fire and strain. Set aside.

Remove the batter from the fridge. Bring a large pot of salted water to a boil. Take a wooden board and make sure it’s damp with water. Place a portion of the batter on top of it and with the help of a wet spatula (I used a flat bladed knife), scrape small tbsp. portions into the boiling water. Once the pizokel come to the surface they are ready. Remove them with a slotted spoon and set them aside (add a little oil to keep them from sticking together). Repeat with the rest of the batter.

In a pan heat a tbsp. rapeseed oil and add the pizokel to brown, add the butter to improve browning process. Add the garlic, potatoes and savoy cabbage; continue cooking for a couple of minutes.

In a warm serving plate, place 1/3 of the pizokel, on top sprinkle half of each of the two cheeses. Repeat the layers once more and finally top with the remaining pizokel. Serve without waiting.


Zucchini Goat Cheese and Lemon Pasta

Zucchini Goat Cheese and Lemon PastaSometimes, finding what to write on a post is already enough of a challenge and then I get the added difficulty of my dog bringing me her toys to play and she can be vocal. Continue reading

At the moment I’m staring down and I can see that two cloth balls and her tiger teddy bear have made their way to my feet. The season of one of my favourite vegetable is coming to an end and I wanted to take advantage of zucchini one last time before next year. Talking about beloved food I paired the zucchini with some goat cheese and to add some freshness I added some lemon juice.

About zucchini…. I guess all regions/countries in the world have names to call their neighbours and here in Ticino, the term we use to call the Swiss Germans is actually “Zucchini”. This name probably has to do with the resonance of the names of the cities of Zug and/or Zurich. I think they call us something like “5 cents”; I haven’t found the exact spelling of the term, which I would spell something like “Chinqueli”. As long as these terms are not offensive, I find them funny and interesting as often there is something historically related to them.

Zucchini Goat Cheese and Lemon Pasta

Zucchini Goat Cheese and Lemon Pasta


Recipe for 4 as a main dish

Prep time: 15 min

Cook time: 10 min



500 g zucchini

320 g long flat pasta (e.g. pappardelle, tagliatelle, taglierini…)

Juice of 2 lemons

5-6 tbsp. olive oil (optional: extra olive oil to drizzle on top of the pasta at the end)

salt and pepper

160 g goat cheese log



Cut the zucchini by their length into 0.5 cm thick slices. Then cut each slice into 0.5 cm strips.

In a bowl combine the lemon juice with 4 tbsp. lemon. Crumble the goat cheese and set aside.

Cook the pasta according to package directions.

Meanwhile in a pan heat 1-2 tbsp. olive oil, add the zucchini strips to brown on a medium fire for 5-7 min. Season with salt and pepper to taste and add the cooked pasta and the lemon olive oil mix. Toss; add the crumbled cheese, mix (eventually drizzle a little extra olive oil on top) and serve.

Stuffed Aubergine Pasta Bake

Stuffed Aubergine Pasta Bake Pasta bake is something I can’t resist. Continue reading

I have been making them for over ten years and whether it’s for a simple meal or for a dinner between friends it always has its success. I made this pasta bake thinking about my mother who, up to a couple of months ago, never dared to give it a try. Since I’m writing this blog, as I already wrote it, she has been facing some of her fears in the kitchen such as risotto, croquettes and now the pasta bake. I told her just to give it a try and that it was easy; the following day she phoned me and told me how much her and her boyfriend enjoyed it (when he takes a second refill it means he likes it). For this recipe I didn’t even look up a recipe, I just went with what I had at home and thought it would be nice to have the dish already portioned. Actually I also gladly noticed that it makes the washing up quicker… which is always on the plus side.                             I wish you all a great weekend, I’ll be off to beautiful Crans Montana with my boyfriend for the weekend. For two days I’ll be setting the healthy life style on the side since we’ll surely party and will be eating rosti, Argentinian meat, dried meat and if it’s chilly why not a cheese fondue!


Stuffed Aubergine Pasta Bake


Recipe for 2 as a main meal or for 4 as a first course

Prep time: 10 min

Cook time: 45 min



160 g short pasta such as elbow macaroni, orecchiette, pennette…

2 Aubergines

Olive oil

4-5 thyme sprigs

2 garlic cloves

1 egg

120 g cherry tomatoes quartered (roughly 8 pieces)

60 g grated cheese

¼ – ½ tsp. dried chillies

Salt and pepper



Heat oven at 200°C.

Cook the pasta according to package instructions and once done, add a little olive oil and leave it to cool.

Meanwhile cut the aubergines in half lengthways and incise them deeply (without piercing the skin) making diagonal lines about 2-3 cm between cuts. Brush the cut side with olive oil.

Quarter the garlic cloves and push two pieces in the cut flesh for each aubergine half, do the same with the thyme sprigs. Season the aubergines with salt and cook in the oven for 30 min or until the flesh has softened. Once the aubergines are out of the oven, remove the thyme sprigs and set the garlic aside. With the help of a spoon scoop out the flesh, just be careful not to break the skin, as you will soon need it.

Chop the aubergine flesh and the garlic and let them to cool for 5 min before adding them to the pasta along with the egg, the cherry tomatoes, ¾ of the grated cheese, dried chillies, salt and pepper to taste. Mix all together and evenly spoon the preparation in the aubergine skins. Sprinkle the remaining grated cheese on top. Replace them in the oven and cook for 15-18 min.

Zucchini Stuffed Pasta

Zucchini Stuffed Pasta When I saw this recipe I knew I would soon be trying it out. I thought that using summery vegetables such as zucchini would work well with this dish. Continue reading

This past week, besides going out for dinners and events, I have been cooking a lot for myself so I can just go ahead and please myself. This zucchini stuffed pasta makes an nice impression but in the same time it’s quite straight forward to put together so I guess it’s something I will put on the table during my next dinner party. This recipe comes from a Betty Bossy cookbook my mother gave me recently. The recipe originally used spinach but I love zucchini so I stuck with that. Also, the recipe said to turn the heat of the oven at 220°C but I found it to be slightly too high as the cheese was still in the melting process while the pasta was browning too quickly. I would advise to turn the heat down to 200-210°C. Enjoy!

Zucchini Stuffed Pasta


Zucchini Stuffed Pasta


Recipe for 4 pieces

Prep time: 30 min

Cook time: 17 min




16 strips of about 16×4 cm fresh pasta – lasagne sheets are perfect for this

2 zucchini

1 garlic clove

1 onion

olive oil

salt and pepper

1 tsp fresh thyme or ½ tsp dried thyme

2x100g cheese tommes

8 slices bresaola



Heat the oven at 210°C.

Thinly dice the zucchini and the onion. Piece should be about half a cm by side (brunoise). Crush the garlic clove with a garlic crusher.

Heat 1 tbsp olive oil in a pan and add the vegetables to brown for 5 min. Add paprika and pepper. Stir occasionally and once ready remove from fire and set aside to cool. Add salt according to taste.

Bring water to a boil and add the sheets of pasta for 30 seconds. Drain, rinse under cool water and place them separately on a damp towel or kitchen paper.

Cut the tommes in half by their height.

Take an individual soufflé dish (mine measures 10 cm of diameter) and grease it with olive oil. Place four pasta strips in the middle of the soufflé dish in a star shape. At the bottom place the bresaola, then add the cut ½ tomme (optionally with a little pepper), finally spoon in the zucchini and gently press down the whole thing. Now gently fold the pasta strips oven to close the packet. Repeat for the other three packets and place in the oven for 10 min and serve.


Roasted Broccoli Pesto Pasta – Pâtes au Pesto de Brocolis Rôtis

Roasted Broccoli Pesto Pasta
I don’t eat pasta that often but when I do it has to be something I really like and that is either a pasta bake or pasta with vegetables. Continue reading

Last week my mother came over, the sun was out and after our usual glass of wine with a little smoked salmon, we enjoyed this pasta dish outdoors on the terrace. Besides watching the birds stealing our cherries from the trees, we had a nice discussion and I want to thank her because she is really encouraging me to go forward in this particular time in my life.

For this recipe I took the inspiration from bbcgoodfood and made my own version. The main change I made is I roasted the broccoli instead of boiling them. Also I used Sbrinz cheese instead of parmesan and added a little parsley. It turned out that we both really enjoyed this dish and even the dog, who never eats pasta nor rice approved it 😉 .

Roasted Broccoli Pesto Pasta

Roasted Broccoli Pesto Pasta


Roasted Broccoli Pesto Pasta


Recipe for 4 as main dish  / for 8 as a first course

Prep time: 10-15 min

Cook time : 15 min




400 g pasta (I used conchiglie)

280 g broccoli florets

2 garlic cloves

Zest of 1 lemon

¼ – ½ tsp dried chillies

3 tbsp dry roasted pine nuts

1 tbsp roughly chopped parsley

0.8  dl olive oil

3 tbsp grated Sbrinz (plus more if you want to sprinkle on top before serving)

Salt and pepper



Turn on oven to the highest temperature.

Crush the garlic cloves with the blade of a knife.

In an oven proof dish place the broccoli, the garlic, a couple tbsp olive oil and toss. Place in the oven for about 15 min stirring a couple of times to ensure even roasting.

Meanwhile cook the pasta in salted boiling water according to package instructions.

Place the roasted broccoli, the garlic and the parsley, the lemon zest in a blender and puree them. Add the pine nuts, the chilies, the cheese, the rest of the oil, salt and pepper to taste. Mix the ingredients.

Toss the broccoli pesto with the pasta and serve. Optionally sprinkle a little more cheese on top and serve warm.



Version Française

Roasted Broccoli Pesto Pasta  Je ne mange pas de pâtes si souvent mais quand je m’y mets ça doit être quelque chose que j’apprécie vraiment ; c’est-à-dire en gratin ou avec des légumes. La semaine dernière ma mère est venue chez moi, le soleil était aussi de la partie et après notre traditionnel verre de vin avec un peu de saumon fumé, nous avons dégusté cette assiette de pâtes dehors, sur la terrasse. À part regarder les oiseaux voler les cerises de nos arbres, nous avons eu une belle discussion et je voudrais la remercier parce qu’elle m’encourage à avancer dans cette période particulaire dans ma vie.

Pour cette recette j’ai pris l’inspiration de bbcgoodfood. et j’en ai fait ma version. Le changement principal que j’ai fait c’est que j’ai rôti les brocoli au lieu de les bouillir. Aussi, j’ai utilisé du sbrinz à la place du parmesan et j’ai ajouté un peu de persil. On a vraiment bien aimé le résultat final ; même mon chien à apprécié : elle qui ne mange jamais ni de pâtes ni de riz 😉

Roasted Broccoli Pesto Pasta


Pâtes au Pesto de Brocolis Rôtis


Recette pour 4 comme plat principal / 8 comme entrée

Temps de préparation: 10-15 min

Temps de cuisson: 15 min



400 g pâtes

280 g fleurons de brocoli

2 gousses d’ail

Le zeste d’un citron

¼ – ½ cs piments séchés

3 cs pignons grillés à sec

1 cs de persil grossièrement coupé

0.8 dl huile d’olive

3 cs Sbrinz râpé

Sel et poivre



Allumez le four à la température la plus haute.

Ecraser l’ail à l’aide de la lame d’un couteau.

Dans un plat allant au four mettre les brocolis, l’ail et 2 cs d’huile d’olive et mélanger. Placer dans le four pendant 15 min environ en mélangeant deux fois pour assurer un rôtissage uniforme.

Pendant ce temps cuire les pâtes dans de l’eau bouillante salée selon les instructions sur l’emballage.

Placer les brocolis, l’ail le persil, le zeste de citron dans un mixer et réduire en purée. Ajouter les pignons, les piments séchés, le fromage, le reste de l’huile, sel et poivre selon le goût. Mélanger le tout.

Unir le pesto de brocoli aux pâtes et servir. Optionnellement ajouter encore un peu de fromage râpé dessus et servir chaud.

Cheesy Scrambled Egg and Savoy Cabbage Pasta

Cheesy Scrambled Egg and Savoy Cabbage Pasta 2I only have one memory in my childhood which is related to eating eggs and that’s  how my father used to make it for me when I was a child. Continue reading

Using a raw egg we’d get from our local butcher, he would put in some sugar and whisk it until it got foamy. I’d eat it with a spoon. Today when I think back about those moments I wonder whether we were unaware of the consequences then or whether we have become a society of hypochondriacs. Anyway, I am still here and I am enjoying the potential of eggs in the kitchen more and more. This week I felt like having pasta and I thought eggs would be a good alternative to meat. I thought that scrambled eggs could have been a good idea instead of a more traditional sauce. Oh, and since I learned how to make scrambled egg I love making them. A couple years ago, with my boyfriend we went through a period where we made a lot of brunches. I once went on-line to see how to make them well and found Gordon Ramsay’s video. Since then I often make my eggs this way. For this recipe though, I also added some grated cheese.


Cheesy Scrambled Egg and Savoy Cabbage Pasta 1


Cheesy Scrambled Egg and Savoy Cabbage Pasta


Prep time: 10 min

Cook time: 9 min

Recipe for 2



160 g short pasta (caserecce, penne, farfalle….)

80-100 g Savoy cabbage leaves

2 eggs

2 tbsp butter

40 g grated Sbrinz cheese (alternatively you can use parmesan)

2 tbsp cream

Salt and pepper

1spring onion

Optional: Cayenne pepper



Roughly cut the cabbage leaves into small pieces (about 1 cm long).

Cook pasta in salty water according to package instructions. 2 minutes before it’s ready add the cabbage leaves to the pasta. Remove water, add half of the butter to the warm pasta a leave to melt.

While the pasta is cooking, break the eggs in a pan, add the other tablespoon of butter and the cheese. Place on a medium heat and start stirring without stopping. When the egg starts to cook, remove from fire and continue stirring. Replace on the heat when you see the pan is cooling down. The idea is that while constantly stirring you move the pan on and off the heat. Once the egg is nice and creamy add the cream and stir again. Season with pepper and cayenne pepper.

Slice the spring onion.

Add the eggs to the pasta and cabbage with the spring onion and toss. Serve without waiting.


Radish Walnut and Goat Cheese Spaghetti

Radish Walnut and Goat Cheese SpaghettiRadishes always remind me of my childhood; I had to raise my arms to reach the top of the table to grab something. During summer days there would be radishes and salt on the dinner table during the aperitif time; my parents would have a beer, I would have fennel tea. I thought about these moments when I was waxing the wooden furniture on the terrace. It’s almost as if when I clean you have to concentrate on the object and this makes my memories come to life.
Continue reading

Besides my personal history, looking at the bigger picture, it is said that humans probably began eating radishes during the Neolithic era, that was about in 11’000 years ago. This veggie is said to come from the far east; an ancient Chinese writing tell of a recipe of raw carp macerated with radishes, ginger and other herbs. In Europe, it’s the Romans who took care of spreading the culture of this root.
(source: http://www.lesjardinslaurentiens.com/radis_histoire.html )

Radish Walnut and Goat Cheese Spaghetti

Recipe for 2

Time: 15-20 min


160-180 g spaghetti

Olive oil

Salt and pepper

2 tbsp breadcrumbs

Zest of a ½ small lemon

10 roughly chopped walnut kernels

2 tbsp chopped parsley

50g fresh goat cheese


Slice radishes, about 3 mm thick. Chop the parsley.

Boil water in a pot add salt and the spaghetti; cook them al dente.

Rub the breadcrumbs and the lemon zests together, add salt and pepper. Heat 2 tsp of olive oil in a pan and add the crumb mix and walnuts to brown for a couple of minutes.

Remove the pasta from the water but save about 2-3 tbsp of the cooking juice. Add the spaghetti to the breadcrumbs and mix with the pasta. Add the saved pasta juice and the radishes and mix again.

Plate and sprinkle over the parsley with some crumbled goat cheese.